Tandoori chicken with dates and onions

Main course - South Africa

You'll need:

(For 4 persons)


small chickens

1 half

finely diced pepper

1 teespoon

freshly diced ginger

1 teespoon

finely chopped garlic

1 teespoon


300 ml


Salt and pepper


sliced pineapple

200 g

chopped dates


diced onion

1 1/2

diced red peppers

250 ml


2 teespoons

brown sugar

2 leaves

gelatine, soaked in cold water


Our tip

Serve with yam or corn.


  • Step 1

    Cut open the chickens from the back, remove the backbones and place in a non-metallic bowl.

  • Step 2

    Mix in the red peppers, ginger, garlic, curcuma, buttermilk, salt and pepper.

  • Step 3

    Allow to stand in a fridge for 12 hours, turning over regularly.

  • Step 4

    Remove the chickens from the marinade, allow the juice to drop and grill or roast for ca. 40 minutes at 220°C (if the chicken is larger, allow more time for roasting).

  • Step 5

    Towards the end of the roasting time, place the pineapple on the roasting tin or fry it separately.

  • Step 6

    Mix the dates and onions, red pepper, cider, sugar and salt and heat. Squeeze out the gelatine leaves into the mass and cool in the fridge for 2-3 hours.